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Pastel de Carne Uruguayo
A comforting and savory shepherd's pie variation, Pastel de Carne features a flavorful ground meat filling topped with a creamy mashed potato crust, often enriched with cheese and sometimes olives or hard-boiled eggs.
ð§ ææ
- 1 kg Potatoes(peeled and quartered)
- 500 g Ground beef
- 1 medium Onion(finely chopped)
- 0.5 medium Red bell pepper(finely chopped)
- 3 cloves Garlic cloves(minced)
- 2 tablespoons Olive oil
- 1 tablespoon Tomato paste
- 1 teaspoon Cumin
- 1 teaspoon Coriander powder
- 1 teaspoon Paprika (sweet or smoked)
- 2 large Hard-boiled eggs(sliced (optional))
- 0.5 cup Pitted green olives(chopped (optional))
- 0.25 cup Raisins((optional))
- 1 to taste Salt and black pepper
- 50 g Butter
- 1 cup Milk(warm)
- 50 g Grated Parmesan cheese((for topping))
ðšâð³ äœãæ¹
- 1
Boil the potatoes: Place the peeled and quartered potatoes in a large pot, cover with cold water, add salt, and boil for about 20 minutes, or until fork-tender. Drain well.
- 2
Prepare the filling: While potatoes are boiling, heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Add ground beef to the skillet, breaking it up with a spoon. Cook until browned. Stir in tomato paste, cumin, coriander, paprika, salt, and pepper. Cook for another 2 minutes.
- 4
If using, stir in chopped olives and raisins. Remove from heat.
- 5
Make the mashed potato topping: Mash the boiled potatoes with butter and warm milk until smooth and creamy. Season with salt and pepper to taste.
- 6
Assemble the pastel de carne: Preheat oven to 180°C (350°F). Spread the meat filling evenly in the bottom of a baking dish. If using, arrange the sliced hard-boiled eggs over the meat.
- 7
Top the filling with the mashed potato mixture, spreading it evenly. Sprinkle grated Parmesan cheese over the potatoes.
- 8
Bake for 20-25 minutes, or until the topping is golden brown and the filling is heated through. Let it rest for a few minutes before serving.
ð¡ ããã®ã³ã
- âFor a richer filling, you can add a splash of red wine while cooking the meat.
- âEnsure the potatoes are well-drained to avoid a watery mash.
- âAdd a pinch of nutmeg to the mashed potatoes for extra flavor.
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- Add a layer of corn kernels to the meat filling.
- Use sweet potatoes for a slightly sweeter mash topping.